Here is a new favorite dish at the Common Housefly Test Kitchen. While not quite a chili, it is a delicious, smoky, and spicy bean stew - which is close enough to chili for me.

This is another recipe we got from The NY Times. The recipe calls for sweet potato, but you could also use a winter squash such as butternut. Use as many chipotle peppers as you want to suit your taste. 1 for a mild kick and up to 4 if you want to ring the alarm bells.

The onion and avocado garnish complete the dish. I, personally, put a few dashes of hot sauce on it in my bowl. Add some good tortilla chips and maybe crisp beer and you have a hearty and healthy dinner on any weeknight.

Enjoy.

Spicy Black Bean and Sweet Potato Chili

INGREDIENTS:

¼ cup coconut oil or vegetable oil
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
6 garlic cloves, smashed and roughly chopped
2 packed tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
¾ cup orange juice
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
1 ½ pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1 lime (about 1 1/2 tablespoons)
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

PREPARATION:

In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.

Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.

Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.

Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.